• » Technical Articles
  • » Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma

Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma

M. Cameleyre et al., ISVV

M. Cameleyre, G. Lytra, J-C. Barbe
Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon France

Email contact:


Previous research on the fruity character of red wines highlighted the role of esters [1]. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect [2][3]. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.



Sensory analysis of numerous aromatic reconstitutions in dilute alcohol solution, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wines esters perception. Then, the impact of these non-volatile molecules on esters volatility, and thus taster stimulation, was evaluated thanks to the determination of partition coefficients which were correlated with sensory results.



Triangular test revealed a significant odor difference between a fruity pool containing esters and the same fruity pool in mixture with proanthocyanidic tannins. The establishment of particular "detection thresholds" revealed that the "detection threshold" of the fruity pool was lower in dilute alcohol solution alone than when supplemented with tannins what demonstrated that tannins had a masking effect on the perception of the fruity pool. Sensory profiles evaluation, showed that the average scores for fruity notes were significantly lower for the fruity pool supplemented with tannins. These results confirmed the sensory importance of tannins. Finally, the evaluation of esters partition coefficient revealed a decrease of the volatility of esters when tannins were present in the matrix, thus corroborating sensory evaluation results.



Presence of proanthocyanidic tannins decrease esters volatility, thus reducing orthonasal taster stimulation and consequently impacting red wine fruity notes perception.



[1] Pineau, B., Barbe, J.-C., Van Leeuwen, C., & Dubourdieu, D. (2009). Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines. Journal of Agricultural and Food Chemistry, 57(9).

[2] Pozo-Bayón, M. Á., & Reineccius, G. (2009). Interactions Between Wine Matrix Macro-Components and Aroma Compounds. In M. V. Moreno-Arribas & M. C. Polo (Eds.), Wine Chemistry and Biochemistry (pp. 417–435). Springer New York.

[3] Villamor, R. R., Evans, M. A., Mattinson, D. S., & Ross, C. F. (2013). Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine. Food Research International, 50

Poster presented at Macrowine virtual (June 23-30, 2021)

Published on 11/29/2021
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,40625